Linzer Cookies
These traditional Linzer Cookies, will be the highlight of your cookie tray! They're classic jam-filled cookies that look as amazing as they taste. Sandwiched between two layers of buttery, almond shortbread cookie, is your favorite jam and the star of the show.
Nutty and buttery, this Linzer cookie recipe will be an instant family-favorite requested over and over again. The dusting of powdered sugar adds just the right amount of sweetness to balance the tart jelly and almond-flavored cookie.
Ingredients for Linzer Cookies
- Butter - Set it out for a while so that it comes to room temperature.
- Granulated Sugar - White sugar.
- Eggs - Use the large size for cookie recipes.
- Vanilla Extract - The holidays are the perfect time to splurge on a high-quality vanilla so you can taste firsthand what a difference it makes.
- All-Purpose Flour - Gives these cookies a light finish.
- Almond Flour - Gives these cookies that classic nutty flavor that sets them apart.
- Baking Powder - Causes the cookies to rise slightly and improves the texture.
- Salt - To help intensify flavors.
- Powdered Sugar - A dusting of powdered sugar gives these cookies a nice festive look and adds a touch of sweetness.
- Jam - Pick your favorite flavor. We love raspberry or orange marmalade, which are both very traditional flavors for Linzer cookies.
How to Make Linzer Cookies
Step 1 - Start by creaming the butter and sugar and beating it for two minutes until is nice and fluffy. Then add the egg and vanilla.
Step 2 - Mix the dry ingredients separately with a whisk.
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Step 3 - Slowly combine the dry ingredients with the wet ingredients but don't overmix. Scrape down the sides of the bowl and beat in any remaining dry ingredients.
Step 4 - Divide the cookie dough in half, wrap the halves in plastic wrap and chill it for thirty minutes. Then roll out the cookies to a ¼" thickness. Cut into three-inch cookies with your favorite cookie cutter and place them on a parchment-lined cookie sheet.
With a one-inch cookie cutter of the same shape, cut out the center of half the cookies. Refrigerate the cookies for another 30 minutes and preheat your oven. Bake the cookies for 10-13 minutes until they start to brown ever-so-slightly on the edges. Cool completely before assembling.
Step-By-Step Instructions for Assembling Linzer Cookies
- Once the cookies have cooled completely, generously dust the cookies with a hole in the center with powdered sugar.
- Spread 1 tablespoon of jam onto the center of each whole cookie and carefully place a powdered sugar dusted cookie on top of the jam.
Tips for Best Results
These cut-outs can also be baked on a separate cookie sheet. Since they are smaller they will bake faster and shouldn't be combined with the other size for baking.
Do not overbake these cookies. They will finish baking on the tray for five to ten minutes after they are removed from the oven. You do not want them to be extra crunchy.
Do not over-mix the cookie dough. Once you combine the wet and dry ingredients, mix it all gently just until incorporated so that you don't change the proteins and created dry, crunchy, or chewy cookies.
You can buy cookie cutter sets specifically designed for Linzer cookies so that you have exactly the right size you need to cut the outside and inside of the cookie to match.
Frequently Asked Questions
This traditional holiday cookie is based on the Linzer Torte, which was created in Linz, Austria. While using the same flavor profile, the cookies are more convenient in size and shape. The jam-filled cut-out center gives them a beautiful appearance.
Store your leftovers in an airtight container with parchment paper between each layer of cookies so that they don't stick together where the jam is exposed. They will last about 5 days when stored properly.
Yes, you can freeze both the baked cookies and the dough. The baked cookies should be placed in a freezer container and stored in the freezer for up to three months. Thaw them at room temperature.
For the cookie dough, place the plastic-wrapped discs of cookie dough in a freezer bag and place them in the freezer for up to 3 months. To thaw, place the discs in the fridge overnight so the dough is still chilled when you're ready to use it. Roll out as directed in the recipe card.
Yes! I like to use blanched slivered almonds because you won't see flecks of skin in the cookies, but regular almonds work great too!
Pop the slivered almonds in a food processor and pulse about 60 times until a fine meal has formed. I don't recommend just leaving it to run on high because you'll have almond butter instead of almond flour.
To make sure there aren't any large chunks, you can sift the homemade almond flour through a fine mesh strainer.
More Great Cookie Recipes
- Banana Chocolate Chip Cookies
- Snickerdoodle Cookies
- Christmas Wreath Cookies
- Christmas Sugar Cookie Cake
- Peanut Butter Cut Out Cookies
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Linzer Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar for dusting
- ½ cup jam any flavor
Instructions
- In a stand mixer or large bowl, add the butter and sugar. Beat on medium speed with a hand mixer or with a stand mixer using a paddle attachment until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract. Beat just until the egg is incorporated.
- In a medium bowl, add the flour, almond flour, baking soda, and salt. Whisk until all the dry ingredients are thoroughly combined.
- Add the dry ingredients to the large mixing bowl of wet ingredients. Mix just until the dry ingredients are incorporated. Scrape down the sides of the bowl and beat in any remaining dry ingredients.
- Divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and place them in the fridge to chill for 30 minutes.
- Lightly flour a surface and place the down in the center of the flour. Lightly flour the top of the dough and begin rolling out to a ¼ inch thickness.
- Cut out 3 inch cookies using a cookie cutter from the dough and place them on a parchment lined cookie sheet 1 inch apart.
- Using a 1 inch cookie cutter of the same shape, cut the center out of half of the cookies. These will be your cookie tops and will allow the jam to peek through the center of the cookies.
- Chill the cookies in the freezer for 30 minutes and preheat the oven to 350 degrees F while the cookies chill.
- Remove the cookies from the freezer and immediately place in the preheated oven to bake for 13-15 minutes or until the edges are golden brown.
- Allow the cookies to cool for 5 to 10 minutes on the cookie sheet before transferring to a wire rack or paper towel to cool completely.
- Once the cookies have cooled completely, generously dust the cookies with a hole in the center with powdered sugar.
- Spread 1 tablespoon of jam onto the center of each whole cookie and carefully place a powdered sugar dusted cookie on top of the jam.
- Store any leftover cookies in a single layer in an airtight container in the fridge for up to 4 days.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
